This is Japan's first museum devoted to manga. It offers a stunning array of materials with everything from 19th century Japanese magazines and books to popular contemporary works from Japan and abroad. The museum carries roughly 200,000 manga and manga-related materials including survey research. Special exhibitions are also held here. In addition, the museum serves as a library. Visitors may also want to stop by the museum shop and coffee house. Built in 1929, the manga museum building was originally used as an elementary school and still retains something of that appearance.
Geiko and Maiko, or apprentice Geisha, are female entertainers who wear elegant and intricate traditional dress. They entertain at elite ocha-ya, or "teahouses," where they sing, dance, and play traditional instruments to entertain their patrons. Geiko and Maiko entertain in five small districts in Kyoto called "Kagai," which literally means "Flower Town." The kagai areas of Kyoto are Kamishichiken, Pontocho, Miyagawacho, Gion-higashi and Gion-kobu. These areas are also where Maiko and Geisha lead their daily lives and are among the most popular places in Kyoto for sightseeing in the evening. Only the wealthy and influential are granted access the ocha-ya of Flower Town, but ochaya-asobi, or "teahouse play," with Geisha and Maiko can be experienced at selected ryokan and hotels. This teahouse play consists of a combination of song, dance, and games. The Miyako Odori dance festival provides additional opportunities to see Geisha and Maiko. No trip to Kyoto during April would be complete without being in the audience. The most affordable tickets to these dances, unreserved seating on tatami mats, cost about 1900 Yen. Better seats go for between 3000 and 3800 Yen. Spending an extra 500 Yen allows participation in a short tea ceremony. The dances are repeated daily at 12:30, 14:00, 15:30, and 16:50.
Noh is a major form of classical Japanese musical drama performed exclusively by men with recitative chants (called "Yokyoku") and a small orchestra (a flute and 3 drums only) accompanying the play. It is unique in its slow grace and its use of elaborate masks. Originating in dramatic performances at religious festivals in the 14th century, the present form of Noh was developed in the Muromachi Period by Kan'ami and his son, Zeami under the patronage of the Ashikaga clan. Noh continued to flourish in the Edo Period (17th to 19th century) under the patronage of feudal lords throughout Japan and became the preferred entertainment of the samurai. Following the Meiji restoration, Noh gradually lost its popularity as the samurai became less influential in society. Nowadays, Noh is again regaining its popularity and a growing number of people from home and abroad are showing interest. Being made of wood, the Noh stage is very different from other stages. It has an extension from a central main stage which is used by actors as a side stage. Very few stage settings are used although there is always a pine tree painted on the back wall of the stage. Takigi-noh is a special Noh performed on an outdoor stage. Here, takigi (firewood) is placed at each corner of the stage. Then after dusk, the takigi is lit. Profound and beautiful, Takigi-noh leaves a deep impression that makes it very popular among foreigners.
It's true, the service is almost attentive to a fault, but the real charm lies in seeing the time and care given to the most inconspicuous details. Have a glimpse at the gardener carefully removing the last tiny weed from the mossy garden floor, or the maid fussing over the flower arrangement in the alcove. In the entryway to the Hiiragiya Ryokan, one can find the inn's motto, "Coming here is like coming home" displayed prominently for all guests to see. Each visit to Hiiragiya is a delightfully new experience. Every room is individually designed and great pains are taken to ensure you are not served the same meal twice, unless you should request otherwise. Individual preferences are catered to impeccably. Unobtrusive, meticulous attention to detail is part of the spirit of hospitality for which Hiiragiya is renowned for as Kyoto's finest traditional inn.
The Yachiyo Ryokan is located in the Higashiyama area and is aligned with a connecting lane to the famous Nanzenji Temple. At the Ryokan Yachiyo, one highlight of the ryokan is the Kaiseki dining experience. Kaiseki began as a simple a meal served before a tea ceremony, and since Kyoto is a mecca for Sado, or the tea ceremony, Kaiseki also evolved into an elaborate display of many types of seasonal delicacies such as tempura and sushi each served in an elegant dish. Ryokan Yachiyo is a famous (RYOTEI) restaurant in Kyoto. Kaiseki can be chosen through an economy course, a standard course, and a deluxe course. As a Shinise Ryokan (a well established Japanese inn), the Ryokan Yachiyo offers the pleasures and experiences of traditional Kyoto culture and history. The seasonal beauty of the surrounding landscape is breathtaking and the whole experience can be considered as the epitome of travel to Japan.
Hyatt Regency Kyoto is the newest luxury hotel in Kyoto, Japan. It is located just minutes from JR Kyoto Station in the Higashiyama Shichijo district, the traditional and cultural heart of Kyoto. This hotel is ideal for business and leisure travelers. Nearby places of interest include Kyoto National Museum, and Chishakuin, Sanjusangendo and Yogenin Temples. The Hotel Hyatt Regency Kyoto is in easy walking distance to many popular sightseeing spots. Our concierge staff will be happy to suggest tourist spots and reserve tables at restaurants. Our hotel is designed in a contemporary Japanese style for your pleasure.
Sushi is one of the most characteristic dishes of Japanese cuisine. It is made of lightly vinegared rice and combined with fresh seasonal ingredients ranging from seafood to vegetables, mushrooms, eggs, and meat which may be raw, cooked, blanched or marinated. Sushi is best eaten with the hands. Sushi, a healthy food, is experiencing a wave of popularity the world over as the number of sushi restaurants mushrooms. Sushi originates from the practice of preserving salted fish by fermenting it in rice for months, a tradition which can be traced back to ancient Japan. In the past sushi was expensive and beyond the reach of commoners. Though the image of sushi as a luxury persists, the advent of kaiten (rotating) sushi restaurants and sushi-making robots means the price of sushi has become much more affordable.
This is an artistic and gracious Japanese seasonal cuisine. In fact, it can be said that Kaiseki-ryori is the ultimate Japanese cuisine. Kaiseki-ryori uses the fresh ingredients of the season and is cooked in ways that enhance the original taste of the ingredients. Each dish is simply seasoned and presented beautifully in exquisite dinnerware. Often, items from nature such as tree leaves and flowers accompany the dishes. Kaiseki was vegetarian in its origin, but nowadays, the modern kaiseki meal may include meat and seafood. Kaiseki is regarded as the greatest culinary refinement in Japan. The seasoning base is composed fish and vegetables, and is characterized by its refined savor.
Tempura is a traditional dish consisting of seafood and vegetables dipped in a batter of flour and cold water and then fried. It ranks with sushi as the most popular of Japanese foods overseas. There are countless opportunities to enjoy tempura in Japan, from reasonably priced teishoku (lunch sets) shops to high-class ryotei restaurants. In many cases, the tempura is prepared right before your eyes. The method of eating tempura varies from place to place, but in most cases it's sprinkled with salt and dipped in sauce.